2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick butter, melted
2 tbsp. poppy seeds

Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with butter and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.